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Charred and Juicy Marinated Skirt Steak Recipe

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★★★★★

4.7 from 85 reviews

This Charred and Juicy Marinated Skirt Steak recipe delivers a flavorful, tender, and perfectly grilled steak with a robust marinade featuring olive oil, red wine vinegar, and fresh herbs. Ideal for a satisfying main course, the marinade infuses the skirt steak with savory depth, while high-heat grilling creates a delicious charred crust.

Ingredients

Scale

Steak and Seasoning

  • 1 whole skirt steak (1.5–2 pounds)
  • ½ teaspoon kosher salt
  • 1 teaspoon ground pepper

Marinade

  • ⅓ cup olive oil (or avocado oil)
  • ¼ cup red wine vinegar (or sherry vinegar)
  • 3 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 4 cloves garlic (finely minced)
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon minced fresh rosemary

Instructions

  1. Trim the steak: Unroll the skirt steak and pat dry. Place it fat side up on a cutting board. Use a sharp paring knife to carefully trim off the larger pieces of fat by sliding the blade along the edge where the fat cap meets the flesh. Remove any silver skin or membrane. Flip over and repeat trimming on the other side. Slice the steak into 3-4 evenly sized pieces.
  2. Season with salt: Sprinkle kosher salt all over the steak pieces and place them into a gallon-sized resealable plastic bag.
  3. Prepare the marinade: In a small bowl or measuring cup, whisk together olive oil, red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, garlic, thyme, and rosemary until fully emulsified.
  4. Marinate the steak: Pour the marinade over the steak pieces in the bag, squeeze out excess air, and seal the bag tightly. Massage the bag to ensure the steaks are evenly coated, then lay it flat in the refrigerator. Marinate for at least 2 hours up to 6 hours, flipping the bag once or twice for even flavor distribution.
  5. Bring to room temperature: About 30 minutes before cooking, remove the steaks from the marinade using tongs, letting excess marinade drip off. Place on a plate or cutting board and let rest at room temperature.
  6. Preheat grill or skillet: Prepare a grill for high heat or heat a grill pan or cast iron skillet over medium-high heat.
  7. Pat dry and season: Just before cooking, pat the steaks dry with paper towels and generously season all over with ground pepper.
  8. Grill the steaks: Arrange the steaks in a single layer on the grill or skillet with 1-2 inches between pieces. If grilling, leave the lid open. Cook over high heat for 3-4 minutes until a deep char forms, then flip and cook for an additional 2-4 minutes. Check the internal temperature, aiming for 125-130°F for medium-rare.
  9. Rest and slice: Transfer the steaks to a cutting board and let rest for 10 minutes to allow the juices to redistribute. Slice against the grain into half-inch thick pieces before serving immediately.

Notes

  • Soy sauce can be substituted with tamari for a gluten-free option or reduced sodium version to control salt.
  • If you don’t have a grill, a cast iron skillet or grill pan works well over medium-high heat.
  • Patting the steak dry before grilling helps achieve a better sear and char.
  • Leave space between steak pieces on the grill or pan to ensure even cooking and prevent steaming.

Keywords: skirt steak, marinated steak, grilled steak, charred steak, easy steak recipe, summer grilling

Find it online: https://dailysimplerecipe.com/charred-and-juicy-marinated-skirt-steak-recipe/